Hello, I just finished packing your boxes and they look yummy. We have two kinds of peas today. Shell peas that you need to shell and snap peas that get eaten with the pod. I am also attaching one of Brandi's recipes pages for peas. The spinach is still very spars , you got what we have. This week I seeded the fourth planting and some of the seed we saved ourselves in 2009, lets see how that does. The third planting looks medium good so far. PEAS: there are three kinds of peas. Sugar Snap Peas, you pull the string and you can eat the whole pea, pod and all raw or cooked or stir fried. Shell Peas, you pull the string and open the pod and eat the peas inside. Snow Peas are best raw in a salad or in a stir fry. All peas loose their sweetness within a day or two and should be used as soon as possible. Truffle, one of our three guinea pigs is still missing. She got out of the fenced pasture on Monday. Several times a day we go with goodies, like lettuce, bananas, apples or cilantro, make the treat squeak and wait for her to squeak back. But no answer from her, just the other two are squeaking back. We hope that she is having the time of her life. Our farm cats have not brought her to show her off yet. We picked most of the garlic scapes this week, seeded kohlrabi, rutabagas and sensopai ( a mixture of collards and cauliflower leafs that my friend Doug Jones is helping to develop). All the cabbages and extra kale are planted, potatoes are hilled and a lot of weeding got done during those hot sunny days last week. Happy solstice, hope you enjoy the firefly light show at night. They are spectacular right now. This week we need to get in the rest of the melons, winter squash, last potatoes and fall carrots and fall beets, as well as the next planting of beans. These are all large plantings and I hope the weather will cooperate since these are timed to finish before it gets cold and dark in the fall.

Dulli And here are some facts about peas and some recipes:

PEASHealth Benefits: Peas help control blood sugar levels and help reduce blood clotting. Peas are a fair source of vitamin A, B and C, and are a good source of iron and potassium. Peas are also high in protein, “good” carbohydrates, and fiber. Peas fall within the Legume family and it is recommended that you eat about 3 cps per week as they are great dietary health boosters. Preparation: Wash peas before using. Shell Peas: snap off both ends and pull the “tread like” piece that runs down the middle of the pod. Open the pod and remove the peas. Add shell peas to stews, soups, sautés, or stir-fries, or pasta, potato, and rice salads. Snap Peas: snap off both ends and remove the string if it naturally stays attached to the ends. These do not have to be split down the middle. Eat raw with dips or in salads, or cook till they turn a bright green color (overcooking will deplete nutrient content). Snow Peas: You may snap off the ends if you choose, generally these peas are less tough and will not have string running down the middle of the pod. They have a sweet, crisp flavor and texture and are great for stir-fries. Storage: Peas should be washed and eaten as soon as possible. Store in an air tight container or bag in the fridge, they will keep for about a week. Peas can also be blanched and frozen and will keep well for between six months to one year. Recipes: Fresh Pea Pod, Broccoli, and Rice Salad · 6 oz long-grain and wild rice mix · 1 1/2 cps chopped broccoli · 1/3 cp sliced onion · 1/4 cp bottled Italian salad dressing · 1 tbsp lemon juice · 1/2 tsp lemon pepper · 1 1/2 cps edible pea pods · 1/2 cp halved cherry tomatoes · 1/3 cp slivered almonds, pine nuts, or sunflower seeds 1. Prepare rice mix according to package directions. 2. Steam broccoli and peas until crunchy but tender. 3. Toss with remaining ingredients and refrigerate 2-24 hours. Makes 4 servings. Peas, Asparagus, and Cheesy Pasta · 6 oz short pasta (rotini, ziti, bowtie, etc.) · 1 cp chopped asparagus (1in. long pieces) · 1/3 cp chopped onion · 1 clove chopped garlic · 1 cp of various pea pods (cut in half) · 1/4 cp feta cheese · 1/4 cp parmesan cheese · 1/4 cp milk · 1/2 cp sliced mushrooms · 2 tbsp oil · Salt and pepper to taste · 1/2 tsp chili pepper flakes · 2 tsp red or white wine vinegar 1. Prepare the pasta according to package directions 2. Sautee onion, garlic, chili pepper flakes, and mushrooms in the oil, until wilted 3. Steam the asparagus and peas until crunchy but tender and add to the onion, garlic, and mushroom mix. 4. In a pan over medium-high, heat the cheese, milk, and vinegar until they have blended into an even sauce, pour over the asparagus and peas. Toss in the pasta.